Only fresh sardines caught at daybreak, near Galicia and the northern Portugal coasts, are processed at the factory.
In its more than 6.500 square meter plant, Conservas Cuca processes sardines hand-packed to preserve their freshness, while sauces follow traditional recipes.
Heading and gutting is done by hand by local women, and each stage of the canning process is supervised by specialized workers — also women.
Sardines are cooked to preserve their silver skin intact and sauces are made of natural ingredients, with no artificial colors or preservatives.
Conservas Cuca’s factory has a capacity to churn eight million cans per year.
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